Low-fat, butter-flavored, liquid spread and process

ABSTRACT

Disclosed are a low-fat, butter-flavored, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. The product realistically simulates the flavor, texture, mouthfeel, appearance, and stability of commercial, liquid margarine, yet reduces the caloric density by from 50 to 95%.

BACKGROUND OF THE INVENTION

The present invention relates to low-fat content, butter-flavored liquidspreads which simulate the flavor, texture, mouthfeel, appearance, andstability of commercial liquid margarine. More particularly, the presentinvention relates to diet products of this type having a reduction incaloric density of from 50 to 95%, and to a process for preparing them.

In our copending U.S. patent application Ser. No. 095,626, filedconcurrently with this application, we describe a low-fat,butter-flavored spread which is solid at serving temperatures. Thatproduct, which is based on an oil-in-water emulsion, provides asurprisingly good simulation of butter. An emulsifier system comprisingboth lipophilic and hydrophilic emulsifiers provides stability and helpsprovide a solid product. We have now discovered that emulsions verysimilar to the one disclosed therein can be prepared to form a liquidproduct.

As in the case of solid low-fat spreads, the prior art patents suggestthat liquid products be formed of water-in-oil emulsions. These productscan be formed with fat contents as low as 60 or 75%. The problem ofobtaining stable water-in-oil emulsions in the liquid state is even morecritical than in the solid state. For example, U.S. Pat. No. 3,338,720,to Pichel discloses a process for preparing a liquid spread which isstabilized by a minor proportion of hard fat. This is disadvantageousbecause hard fat increases viscosity and affects mouthfeel.

Water-in-oil emulsions are known to have an adverse effect on flavorimpact. This is so pronounced that it is the problem which was dealtwith by Moran in U.S. Pat. No. 4,115,598. Therein, flavor impact for alow-fat spread comprising 35 to 65% by weight of a continuous fat phaseand a discontinuous aqueous phase is said to be improved by speciallyformulating the water-in-oil emulsion to destabilize in the mouth torelease the water-soluble flavors.

Further representative of the state of the art of liquid spreads is U.S.Pat. No. 3,796,815 to Lincklaen et al. This patent discloses improvingthe stability of low-fat spreads of the water-in-oil type byincorporating a specific type of phosphatide in the aqueous phase.However this improvement in stability would seem to adversely affectflavor impact.

In forming solid, lowfat spreads, Josefowicz et al indicate in U.S. Pat.No. 3,457,086 that proteins should be substantially eliminated and thatspecial fats and processing conditions must be employed to obtainemulsion stability. While unstable solid emulsions make certain hotfoods, such as toast, soggy and unappetizing, unstable liquid emulsionsare wholly unpractical.

Among attempts to provide solid low-fat spreads is the approachdescribed by Nijhoff in U.S. Pat. No. 3,418,133. Therein, edible spreadsare described wherein a portion of a fat content is replaced by anaqueous solution of carboxymethyl cellulose. In Example 2, a margarinesubstitute is described which is prepared from a 50/50 mixture ofmargarine and aqueous solution. This product presumably has a fatcontent of about 40% (i.e., one half that of margarine); however, thetype of emulsion is not identified and the emulsions do not remainstable at room temperature.

U.S. Pat. No. 3,809,764 to Gabby et al. discloses essentially fat-freeproducts which are characterized as "emulsions" of polyglycerol fattyesters with an aqueous hydrophilic colloid. Among the products, arethose which are said to simulate margarine yet contain fat contents ofless than 5%. These products, while fairly flavorful and fat mimetic,are significantly different in overall flavor, texture, mouthfeel, andappearance from either margarine or butter.

Richardson, in U.S. Pat. No. 4,156,021, also discloses low-fatcompositions said to simulate margarine. Example III of this patentemploys about 7% corn oil. The emulsions are said to be of theoil-in-water type but contain high levels of cellulose fiber, which addsits characteristic impact on mouthfeel which is significantly differentfrom that of fat.

Other workers have disclosed stable emulsified products containingoil-in-water emulsions, wherein sugars were employed; however, thenecessity for sugar made them sweet and clearly distinct from margarine.Among these is U.S. Pat. No. 3,958,033 to Sims et al. which relates toshelf-stable, clear, liquid emulsions. The sugar was essential in theseformulations to supply the desired sweetness, adjust the refractiveindex of the aqueous phase to improve product clarity, and enhance shelfstability. Similarly, in U.S. Pat. No. 4,146,652, Kahn et al. describestable oil-in-water emulsions containing high sugar levels to obtainmicrobiological stability. In U.S. Pat. No. 4,107,343 to Petricca, thesugar was required for sweetness demanded of the whipped productsinvolved. Thus, despite the disclosure by these patents of stableoil-in-water emulsions with fat contents in the 10 to 30% range, and thedisclosure by Sims et al. in Example XXII of a maple-flavored spread,and a confectionary butter cream in Example I of Kahn et al., there isno solution afforded the skilled worker in the art seeking a productwhich can successfully reproduce the flavor, texture, mouthfeel,stability and appearance of liquid margarine at a caloric density of5-45 calories per 14 gram serving.

SUMMARY OF THE INVENTION

It is an object of the present invention to provide an improved low-fat,butter-flavored, liquid spread and a process for preparing it.

It is another object of the invention to provide a low-fat,butter-flavored, liquid spread and a process for preparing it, whereinthe product can include dairy proteins to enhance the flavor andnutrition of the product without adversely affecting emulsion stability.

It is yet another and more specific object of the present invention toprovide a low-fat, butter-flavored, liquid spread and a process forpreparing it, wherein the spread is based on an oil-in-water emulsionand remains stable for reasonable periods at room and refrigeratortemperatures.

It is another specific object of the present invention to provide alow-fat, butter-flavored, liquid spread and a process for preparing it,wherein the spread is based on an oil-in-water emulsion which is liquidand stable at refrigerator temperature for at least six months and isstable at room temperature for at least 24 hours.

It is yet a further specific object of the present invention to providea low-fat, butter-flavored, liquid spread and a process for preparingit, wherein the emulsion forming the spread remains stable when requiredduring freeze/thaw cycling.

It is another object of the invention to provide a low-fat,butter-flavored, liquid spread and a process for preparing it, whereinthe spread otherwise imparts all of the desirable attributes andcharacteristics of liquid margarine.

It is a further and yet more specific object of the present invention toprovide a low-fat, butter-flavored, liquid spread and a process forpreparing it, wherein the spread is liquid at refrigerator temperature,and is based on an oil-in-water emulsion which remains stable for atleast 24 hours at room temperature and for at least 6 months atrefrigerator temperature, yet has a caloric density of less than 50, andpreferably about 25, calories per 14 gram serving.

These and other objects are achieved according to the present inventionwhich provides an improved low-fat, butter-flavored, liquid spread and aprocess for preparing it. The spread, in its broad aspects, comprises: adispersed phase comprising less than 40% fat, based on the weight of thespread; a continuous aqueous phase including a stabilizer; and anemulsifier system comprising a combination of a lipophilic emulsifierand a hydrophilic emulsifier; the relative and total amounts of theemulsifiers and the stabilizer being effective to provide a stable,liquid emulsion at 40° F.

The process in its broad aspects comprises: admixing the ingredients forthe spread as defined above to form an emulsion, and homogenizing theemulsion under conditions effective to form a stable product which isliquid at 40° F.

BRIEF DESCRIPTION OF THE DRAWING

The invention will be better understood and its advantages will becomemore apparent from the following detailed description, especially whenread in light of the following drawing, wherein:

The FIGURE is a flow diagram showing a preferred process schemeaccording to the invention.

DETAILED DESCRIPTION

The products of the invention, which are prepared by the process of theinvention, effectively simulate good quality liquid margarine in flavor,texture, appearance, mouthfeel and stability, yet have caloric densitiesof less than 50, and preferably less than 35, calories per 14 gramserving compared to about 100 for margarine and butter. The spreads areliquid at refrigerator temperature of about 40° F., and preferably downto about 32° F. They are based on oil-in-water emulsions which remainstable even after standing at a room temperature.

The term "butter-flavored" is meant to include compositions flavored tosimulate the flavor of butter by both naturally-derived and simulatedbutter flavors. This term is used in its literal sense and is not meantto be otherwise restricted. A composition is considered"butter-flavored" when an expert panel trained to evaluate flavors ofthis type characterizes the product as "buttery" or "butter-like" inflavor.

The term "stable emulsion" identifies those emulsions which do notundergo any noticeable change in stability, due to water or fatseparation or otherwise, during storage in moisture-proof containers ata temperature of 40° F. or below for six months and which will alsoremain stable when stored at a room temperature of 70° for a period ofat least 24, and preferably 72, hours. It is also preferred that theemulsions of the present invention remain stable at elevatedtemperatures of 180° F. or more.

The term "liquid" is used in its normal sense, to mean the product flowsunder its own weight. Included within the scope of this term are viscouscompositions. The preferred products of the invention will exhibit aBrookfield viscosity of less than about 15,000 centipoises, mostpreferably less than about 8500 centipoises, after shaking for 10seconds and measuring at 40° F. employing a Brookfield RVT viscometerwith a number 3 spindle at 10 rpm.

In distinction with some of the prior art compositions, the products ofthe present invention can contain proteins if desired for theirbeneficial effects on flavor, nutrition and mouthfeel, while notadversely affecting emulsion stability.

The ingredients which are essential to the formation of the product are:(1) fat which is suitably selected to have a solids profile whichenables the formation of a liquid product at 40° F., (2) a water-solubleemulsion stabilizer, and (3) an effective emulsifier system comprisingboth lipophilic and hydrophilic emulsifiers.

The fat will preferably be present in amounts within the range of fromabout 5 to 40 percent based on the weight of the spread, and mostpreferably in an amount of from 10 to 30 percent of the weight of thespread.

The term "fat" as used herein is intended to include all edible, fattyacid triglycerides regardless of origin or whether they are solid orliquid at room temperature. Thus, the term "fat" includes normallyliquid and normally solid vegetable oils and animal fats. Typical of thevegetable oils which are included are the usual vegetable oils such assoybean oil, corn oil, coconut oil, cottonseed oil, peanut oil,safflower oil, palm kernel oil, sunflower oil, palm oil, and rapeseedoil. The preferred fats for use in the invention will compriseunhydrogenated or partially-hydrogenated vegetable oils, and will mostpreferably be selected from the group consisting of soybean oil, cornoil, coconut oil, cottonseed oil, peanut oil, palm oil, palm kernel oil,safflower oil, sunflower oil, rapeseed oil, and mixtures of these.Preferred among these are those vegetable oils which have an SFI (SolidsFat Index) profile within the following ranges:

    ______________________________________                                        Temp.         Broad         Preferred                                         ______________________________________                                        50° F. 0 to 35%      10 to 25%                                         70° F. 0 to 25%      5 to 15%                                          92° F. <8%           <4%                                               ______________________________________                                    

The fat will preferably be selected to provide a liquid product at 40°F. Where necessary to decrease the solids content, an amount of a liquidoil having virtually no solids content at 40° F. can be added.

The use of water-soluble emulsion stabilizers is essential to providethe necessary stability. These can be any of those known to the art forthis purpose and will preferably be a hydrophilic colloid, and can beselected from the group consisting of microcrystalline cellulose,carageenin, guar gum, alginate, xanthan gum, soy protein isolate, methylcellulose, carboxymethyl cellulose, ethyl cellulose, hydroxypropylmethylcellulose, dextrins, starch, gelatin, locust bean gum, pectin, and thelike and mixtures of these.

Commercial stabilizers available from Polak's Frutal Works, Inc. andidentified by the manufacturer as Frimulsion Q8 and Frimulsion 10 havebeen found effective, especially when used in combination. The Q8product is a blend of modified food starch, locust bean gum, guar gum,gelatin and pectin, and is preferably employed at a weight ratio withinthe range of from about 1:1 to 3:1 to the Frimulsion 10 which is a blendof locust bean gum and guar gum.

The stabilizer can be employed in any amount effective under theconditions of processing and with the particular ingredients. It hasbeen found, however, that levels of about 0.1 to 3.0 percent, based onthe weight of the total composition, are particularly effective. Inaddition to their emulsion stabilizing function, these materials alsohave a viscosity-increasing effect on the emulsion. However, this doesnot cause the emulsions to be unduly viscous or to solidify.

The composition of the invention further comprises an emulsifier systememploying both lipophilic and hydrophilic emulsifiers. The relative andtotal amounts of the emulsifiers are selected to be effective to providea stable emulsion and a product which is liquid at 40° F. Typical ofeffective levels will be levels of from 0.1% to 4.0%, based on the totalweight of the spread, of the total emulsifier system which employs eachof the hydrophilic and lipophilic emulsifiers at levels of at least0.025%, on the same basis. The lipophilic emulsifier will typically havean HLB (hydrophile-lipophile balance) of less than 7, and thehydrophilic emulsifier will typically have an HLB of from 10 to 20,preferably from 11 to 17.

The emulsifier system is preferably present at a level of from 0.15 to2.0%, and the lipophilic and hydrophilic emulsifiers are preferably eachpresent at levels of at least 0.05%, all percentages based on the totalweight of the spread.

The hydrophilic emulsifier will preferably comprise a member selectedfrom the group consisting of polyoxyethylene (20) sorbitan monostearate,polyoxyethylene (20) sorbitan monooleate, and mixtures of these.

These emulsifiers, commonly known as polysorbate 60, and polysorbate 80,respectively, are preferred in the practice of this invention; however,it is believed that other hydrophilic emulsifiers with an HLB of between10 and 20, preferably between 11 and 17, and most preferably 13 and 16,will be operable. Among other suitable emulsifiers are salts of fattyacid lactylates such as sodium and calcium stearoyl-2-lactylate; and thepolyglycerol esters of fatty acids, such as octaglycerol monooleate.Also suitable are other of the polysorbates, such as polysorbate 65,which is otherwise known as polyoxyethylene (20) sorbitan tristearate.Various factors such as off-flavor, off-color and generally lessdesirable qualities of these other materials for use in foods make theaforementioned hydrophilic emulsifiers the most desirable choice in thepractice of this invention.

Polysorbate 60, polyoxyethylene (20) sorbitan monostearate, is a mixtureof stearate and palmitate partial esters of sorbitol and sorbitolanhydrides condensed with approximately 20 moles of ethylene oxide (C₂H₄ O) for each mole of sorbitol and its mono and dianhydrides. It is alemon to orange colored, oily liquid or semi-gel having a faintcharacteristic odor and a warm, somewhat bitter taste. It is soluble inwater, aniline, ethyl acetate, and toluene, but is soluble only at lowlevels in mineral and vegetable oils. Polysorbate 60 is commerciallyavailable under the trademarks Tween 60 from ICI-Atlas, Drewpone 60 fromPVO International Inc., SVS-18 from Hodag, Inc., Durfax 60 from SCMCorporation, and GYSPS-20 from Glyco, Inc.

Polysorbate 80, polyoxyethylene (20) sorbitan monooleate, is a mixtureof oleate partial esters of sorbitol and sorbitol anhydrides condensedwith approximately 20 moles of ethylene oxide (C₂ H₄ O) for each mole ofsorbitol and its mono- and dianhydrides. It is a yellow to orangecolored, oily liquid having a faint, characteristic odor and a warm,somewhat bitter taste. It is very soluble in water, producing anodorless, nearly colorless solution, and is soluble in ethanol, fixedoils, ethyl acetate and toluene. Polysorbate 80 is commerciallyavailable under the trademarks Tween 80 from ICI-Atlas, SVO-9 fromHodag, Inc., Drewpone 80 from PVO International Inc., Durfax 80 from SCMCorporation, and GYSPO-20 from Glyco, Inc.

Polysorbate 65, polyoxyethylene (20) sorbitan tristearate, is not aspreferred as polysorbate 60 and polysorbate 80, but still provides anacceptable product. It is a mixture of stearate and palmitate partialesters of sorbitol and its anhydrides condensed with approximately 20moles of ethylene oxide (C₂ H₄ O) for each mole of sorbitol and itsmono- and dianhydrides. It is a tan, waxy, solid having a faint,characteristic odor and a waxy, somewhat bitter taste. It is soluble atlow levels in mineral and vegetable oils; at higher levels in mineralspirits, acetone, ether, dioxane and methanol; and is discernible inwater and carbon tetrachloride. Polysorbate 65 is commercially availableunder the trademarks Tween 65 from ICI-Atlas, Drewpone 65 from PVOInternational, Inc., Durfax 65 from SCM Corporation, and GYSPT-20 fromGlyco, Inc.

The lipophilic emulsifier of the emulsifier system will preferablycomprise a member selected from the group consisting of mixed fatty acidmonoglycerides; mixed fatty acid diglycerides; mixtures of fatty acidmono- and diglycerides; lipophilic polyglycerol esters; glycerol esters,such as glyceryl monooleate, glyceryl dioleate, glyceryl monostearate,glyceryl distearate, glyceryl monopalmitate, and glyceryl dipalmitate;lactylated esters such as glyceryl-lacto esters of fatty acids;propylene glycol esters such as propylene glycol monopalmitate,propylene glycol monostearate, and propylene glycol monooleate; sorbitanesters such as sorbitan monostearate, sorbitan trioleate, sorbitantripalmitate, sorbitan tristearate, and sorbitan sesquioleate; fattyacids or their soaps such as stearic acid, palmitic acid, and oleicacid; and mixtures thereof. Here, as in the case of the hydrophilicemulsifier, there is no known criticality in the use of any particularlipophilic emulsifier. Thus, it is fully intended that other equivalentmaterials can be employed with satisfactory results. However, thosespecifically identified above, especially those selected from the groupconsisting of lipophilic polyglycerol esters, mono- and diglycerides,propylene glycol esters, lactylated esters, and mixtures of these, arepreferred from the standpoint of taste and effectiveness.

The preferred products of the invention will be suitably colored andflavored with those materials known to the art for these purposes.Examples of coloring agents are beta carotene, annatto, turmeric,caramel color, paprika and FD & C dyes. Typically, the colors will bedissolved or dispersed in the oil or the water phase to expediteblending. Representative of the flavors and/or flavor enhancers will besodium chloride, lactones, lipolyzed butter oils and starterdistillates; diacetyl, 2-octanone, and other ketones; butyric acid,hexanoic acid, and other free fatty acids; esters of butyric acid;delta-hydroxy acids and their glycerol esters; and mixtures of any ofthese with other known dairy, buttery, or like flavors or flavor notes.It is an advantage of the invention that flavors have a very pronouncedimpact as compared to prior art water-in-oil compositions.

In addition to emulsion stability, the products of the invention arepreferably stable against microbiological and oxidative deterioration.To control mold and yeast growth, the products desirably contain one ormore preservatives such as benzoic acid, sorbic acid, phosphoric acid,lactic acid and the soluble salts of these and other like materials.Preferred as antimicrobials are potassium sorbate, sodium sorbate,potassium benzoate, sodium benzoate and phosphoric acid. The pH of theaqueous phase is desirably maintained at a value below 6.0, andpreferably within the range of 5.0 to 5.9, to provide effectivemicrobial control and good flavor with the lowest necessary levels ofpreservatives. Additional stability against oxidative deterioration athigher temperatures may be obtained by the use of the usualantioxidants, typical among which are normal propyl gallate, the severaltocopherols, butylated hydroxyanisole (BHA), butylated hydroxytoluene(BHT), nordihydroguaiaretic acid (NDGA), tertiary-butylhydroquinon(TBHQ), and citric acid.

While the products of the invention do not require proteins to obtainthe proper texture or mouthfeel, they are sometimes desired fornutritional reasons as well as their positive contribution to the flavorand physical properties of the product. Additionally protein can enhancefreeze/thaw stability. Among the suitable protein materials are any ofthose known to the art for similar uses in margarine and margarinesubstituents. These can include those derived from vegetable as well asanimal sources. Thus, vegetable protein isolates such as those derivedfrom soy, peanut, cottonseed, alfalfa, pea, and the like;milk-protein-containing materials such as caseinates, nonfat dry milk,whey, casein and delactosed whey; and other proteins, can be employed indesired amounts. One suitable type of protein is that sold under theMelotein trademark by Dairyland, Inc. These products are spray driedblends of milk proteins such as sweet dairy whey and caseinates.Typically, they are added in amounts of up to 10% based on the totalweight of the spread. Preferred levels will be from 1 to 8% on thisbasis.

Also added can be any of the vitamins and minerals desired. Preferredamong these are vitamins A and D which are normally associated with abutter or margarine product. If desired, these can be added in amountsapproximating those in butter or margarine.

Also where desired, a chelating agent such as ethylenediaminetetraaceticacid (EDTA), its salts, such as calcium disodium EDTA, or the like canbe employed to tie up metal ions which may otherwise detrimentallyinteract with one or more of the ingredients.

All of the above ingredients can be formed into the low-fat,butter-flavored liquid spread of the invention by following thepreferred process scheme set out in FIG. 3, or otherwise preparing astable oil-in-water emulsion comprising the essential ingredients, toform a spread which is liquid at 40° F.

The flow diagram of FIG. 3 shows the separate preparation of fat andaqueous phases prior to blending and emulsifying them. The water andwater-soluble ingredients, such as milk protein solids, salt, andpreservatives, are added to mixing vessel 10 by lines 12 and 14,respectively. The vessel may be equipped with a suitable heater 16 whichcan be a electrical resistance heater, a water or steam jacket, or thelike. Alternatively, the water from line 12 can be supplied hot.Typically, the water will be heated to a temperature of about 190° F. toassure complete hydration of the water soluble materials added.Agitation is supplied by mixing device 17. Where the stabilizers, whichare water soluble, are mixed with the water at this stage in processing,the shear supplied by the mixing must be intense enough to overcome thenormal tendency of these materials to clump together and preventcomplete hydration and dispersion. It is preferred, however, topredisperse the stabilizers in a portion of the fat phase prior tocontact with water. This can be accomplished by blending with mixingdevice 18 in vessel 19, and then passing to vessel 10 by line 20.

The fat phase is prepared in a separate vessel 21 which can also beequipped with a suitable heating device 22 and mixing device 24. Thefat-soluble materials such as the color, flavor, vitamins, andemulsifiers if desired, are added at 26 to the fat which is added at 28.The hydrophilic emulsifier will preferably be added to the water phaseinstead of the fat phase. Temperatures of from about 110° to 190° F.,preferably about 130° to 150° F., are effective to provide goodsolubility of additives and a suitably low viscosity.

The fat phase can be drawn from mixing vessel 21 by line 30 and thenpassed to vessel 35 wherein it is mixed with the water phase which issupplied by line 36 and may have been cooled to approximately the sametemperature as the fat phase by means of heat exchanger 38. Adequatemixing is provided by device 40 which supplies sufficient shear to beginthe emulsification of the fat into the water. At the completion ofmixing, an emulsion will have been formed which uniformly disperses thefat into droplets within the aqueous phase; however, the droplets arenot broken down finely enough to permit emulsion stability.

The rough emulsion prepared in vessel 35 is then passed via line 42 tohomogenizer 44 wherein the final emulsion is formed. Homogenization willtypically be accomplished at a pressure of from 100 to 500, andpreferably about 250, atmospheres. Any of the typical homogenizers orcolloid mills effective for dairy purposes can be employed in thisprocess. Thus, the Manton-Gaulin two-stage homogenizer or the CherryBurrell two-stage homogenizer can be employed effectively.

From the homogenizer 44, the homogenized emulsion is passed via line 46to a suitable heat exchanger 48 where it is cooled. The heat exchanger48 will preferably be of a kind capable of rapidly cooling the emulsion.Typical of the suitable devices are scraped-wall heat exchangers, suchas those sold under the Votator trademark. Typically, the heat exchangercoolant will be maintained at a temperature of about -20° F. to cool theemulsion rapidly from about 150° to 160° F. to below about 70° F., andpreferably below about 50° F.

The cooled emulsion is then preferably passed from the heat exchanger 48via line 50 for packaging. The liquid spreads of the present inventionare preferably packaged in plastic squeeze bottles, but any suitablepackage will do. These products are so stable that the emulsions do notseparate even after standing for 24 hours or more at room temperature.

The following examples are presented for the purpose of furtherillustrating and explaining the present invention and are not to betaken as limiting in any regard. Unless otherwise indicated, all partsand percentages will be by weight.

EXAMPLE I

This example describes the preparation of a preferred liquid spreadaccording to the present invention. The spread is made from thefollowing materials which are employed in the amounts listed:

    ______________________________________                                        Ingredient           Amount (parts by wt.)                                    ______________________________________                                        Corn oil.sup.(a)     19.4000                                                  Mono- and diglycerides.sup.(b)                                                                     0.5000                                                   Polysorbate 60.sup.(c)                                                                             0.1000                                                   Beta carotene (30% in oil) and vitamins                                                            0.0050                                                   Salt                 1.6500                                                   Butter flavor        0.0200                                                   Stabilizer.sup.(d)   1.0000                                                   Stabilizer.sup.(e)   0.4000                                                   Water                76.6743                                                  Potassium sorbate    0.1300                                                   Sodium benzoate      0.1000                                                   Phosphoric acid      0.0150                                                   Calcium disodium EDTA                                                                              0.0057                                                   ______________________________________                                         .sup.(a) SFI's: 19-23 @ 50° F.; 11-14 @ 70° F.; <3 @            92° F.                                                                 .sup.(b) Durem 114                                                            .sup.(c) Durfax 60                                                            .sup.(d) Frimulsion Q8                                                        .sup.(e) Frimulsion 10                                                   

An aqueous phase is prepared by heating the water to 190° F. and addingthe Frimulsion Q8 and 10 stabilizers predispersed in a portion of thefat phase, and and other dry ingredients to it with agitation. Mixing iscontinued until the stabilizers are uniformly dispersed and hydrated.

A separate fat phase is prepared by melting the fat and the emulsifiersat a temperature of about 150° F. The color and flavor are then admixedwith the melt to obtain a uniform blend.

The aqueous and fat phases are then blended at about 160° F. to providean emulsion. The emulsion is then homogenized in a Gaulin LaboratoryHomogenizer Model 15M set at 250 atmospheres.

The emulsion is then cooled to 50° F. in 10 minutes by slowly agitatingwith a Hobart Model N50 mixer fitted with a wire whip and a jacketed(water/alcohol coolant at approximately -20°) 5-quart mixing bowl. Aftercooling, the viscosity is determined by shaking for 10 seconds and thenmeasuring at 40° F. using a Brookfield RVT viscometer fitted with anumber 3 spindle, rotated at 10 rpm. The Brookfield viscosity is foundto be 5850 centipoises.

EXAMPLE II

This example describes the preparation of another spread according tothe present invention. The details of the procedure are the same as inExample I. The only difference is that dairy solids are added and theproportions of the other ingredients are adjusted accordingly.

The spread is made from the following materials which are employed inthe amounts listed:

    ______________________________________                                        Ingredient           Amount (parts by wt.)                                    ______________________________________                                        Corn oil.sup.(a)     18.5000                                                  Mono- and diglycerides.sup.(b)                                                                     0.5000                                                   Polysorbate 60.sup.(c)                                                                             0.1000                                                   Beta carotene (30% in oil) and vitamins                                                            0.0050                                                   Salt                 1.6500                                                   Butter flavor        0.0200                                                   Stabilizer.sup.(d)   1.0000                                                   Stabilizer.sup.(e)   0.4000                                                   Water                74.0743                                                  Potassium sorbate    0.1300                                                   Sodium benzoate      0.1000                                                   Phosphoric acid      0.0150                                                   Calcium disodium EDTA                                                                              0.0057                                                   Dairy solids.sup.(f) 3.5000                                                   ______________________________________                                         .sup.(a), .sup.(b), .sup.(c), .sup.(d), and .sup.(e) : See Example I          .sup.(f) Melotein MP14P by Dairyland, Inc.                               

The cooled emulsion exhibits a Brookfield viscosity of 9600 centipoisesat 40° F., after shaking for 10 seconds and measuring as in Example I.

EXAMPLE III

This example describes the preparation of another spread according tothe present invention, but this time containing about 30% fat andemploying polysorbate 65 as the hydrophilic emulsifier. The procedure isthe same as in Example I. The spread is made from the followingmaterials which are employed in the amounts listed:

    ______________________________________                                        Ingredient           Amount (parts by wt.)                                    ______________________________________                                        Corn oil.sup.(a)     29.4000                                                  Mono- and diglycerides.sup.(b)                                                                     0.5000                                                   Polysorbate 65.sup.(g)                                                                             1.0000                                                   Beta carotene (30% in oil) and vitamins                                                            0.0050                                                   Salt                 1.6500                                                   Butter flavor        0.0200                                                   Stabilizer.sup.(d)   1.0000                                                   Stabilizer.sup.(e)   0.4000                                                   Water                65.7743                                                  Potassium sorbate    0.1300                                                   Sodium benzoate      0.1000                                                   Phosphoric acid      0.0150                                                   Calcium disodium EDTA                                                                              0.0057                                                   ______________________________________                                         .sup.(a),.sup.(b), .sup.(d) and .sup.(e) : See Example I                      .sup.(g) Durfax 65                                                       

The cooled emulsion exhibits a Brookfield viscosity of 8700 centipoisesat 40° F., after shaking for 10 seconds and measuring as in Example I.

EXAMPLE IV

This example describes the preparation of yet another spread accordingto the present invention, again employing the procedure of Example I,but this time utilizing only about 5% fat. The spread is made from thefollowing materials which are employed in the amounts listed:

    ______________________________________                                        Ingredient           Amount (parts by wt.)                                    ______________________________________                                        Corn oil.sup.(a)     4.4000                                                   Mono- and diglycerides.sup.(b)                                                                     0.5000                                                   Polysorbate 60.sup.(c)                                                                             0.1000                                                   Beta carotene (30% in oil) and vitamins                                                            0.0050                                                   Salt                 1.6500                                                   Butter flavor        0.0200                                                   Stabilizer.sup.(d)   1.0000                                                   Stabilizer.sup.(e)   0.4000                                                   Water                91.6743                                                  Potassium sorbate    0.1300                                                   Sodium benzoate      0.1000                                                   Phosphoric acid      0.0150                                                   Calcium disodium EDTA                                                                              0.0057                                                   ______________________________________                                         .sup.(a), .sup.(b), .sup.(c), .sup.(d) and .sup.(e) : See Example I      

The cooled emulsion exhibits a Brookfield viscosity of 4050 centipoisesat 40° F., after shaking for 10 seconds and measuring as in Example I.

EXAMPLE V

This example describes the preparation of another spread according tothe present invention, but this time employing a different emulsifiersystem. Except for the change in formulation, the process is the same asin Example I. The spread is made from the following materials which areemployed in the amounts listed:

    ______________________________________                                        Ingredient           Amount (parts by wt.)                                    ______________________________________                                        Corn oil.sup.(a)     19.1000                                                  Glyceryl-lacto       0.5000                                                   esters of fatty acid, lipophilic                                              emulsifier.sup.(h)                                                            Octaglycerol monooleate, hydro                                                                     0.4000                                                   philic emulsifier (HLB = 13.0)                                                Beta carotene (30% in oil) and vitamins                                                            0.0050                                                   Salt                 1.6500                                                   Butter flavor        0.0200                                                   Stabilizer.sup.(d)   1.0000                                                   Stabilizer.sup.(e)   0.4000                                                   Water                76.6743                                                  Potassium sorbate    0.1300                                                   Sodium benzoate      0.1000                                                   Phosporic acid       0.0150                                                   Calcium disodium EDTA                                                                              0.0057                                                   ______________________________________                                         .sup.(a), .sup.(d), and .sup.(e) : See Example I                              .sup.(h) Durlac 100 WK                                                   

The emulsion exhibits a Brookfield viscosity of 7000 centipoises at 40°F., after shaking for 10 seconds and measuring as in Example I.

EXAMPLE VI

This example describes the preparation of another liquid spreadaccording to the present invention. The details of the procedure are thesame as in Example I. The only difference is that soybean oil isemployed in place of the corn oil.

The spread is made form the following materials which are employed inthe amounts listed:

    ______________________________________                                        Ingredient           Amount (parts by wt.)                                    ______________________________________                                        Soybean oil          19.4000                                                  Mono- and diglycerides.sup.(b)                                                                     0.5000                                                   Polysorbate 60.sup.(c)                                                                             0.1000                                                   Beta carotene (30% in oil) and vitamins                                                            0.0050                                                   Salt                 1.6500                                                   Butter flavor        0.0200                                                   Stabilizer.sup.(d)   1.0000                                                   Stabilizer.sup.(e)   0.4000                                                   Water                76.6743                                                  Potassium sorbate    0.1300                                                   Sodium benzoate      0.1000                                                   Phosphoric acid      0.0150                                                   Calcium disodium EDTA                                                                              0.0057                                                   ______________________________________                                         .sup.(b), .sup.(c), .sup.(d) and .sup.(e) : See Example I.               

The above description is for the purpose of teaching the person skilledin the art how to practice the present invention. This description isnot intended to detail all of the obvious modifications and variationsof the invention which will become apparent upon reading. However,applicants do intend to include all such obvious modifications andvariations within the scope of their invention which is defined by thefollowing claims.

What is claimed is:
 1. A low-fat, butter-flavored, liquid spreadcomprising: butter flavor; a dispersed phase comprising from 5 to 40%,based on the weight of the spread of a fat having an SFI profile withthe following ranges50° F.--0-35% 70° F.--0-25% 92° F.--<8%;a continuousaqueous phase including a stabilizer; and an emulsifier systemcomprising a combination of a lipophilic emulsifier and a hydrophilicemulsifier, the emulsifier system being present in an amount of from 0.1to 4.0%, based on the total weight of the spread, and each of thelipophilic and hydrophilic emulsifiers are present at levels of at least0.025% on the same basis; the relative and total amounts of theemulsifiers and the stabilizer being effective to provide a stable,liquid emulsion at about 40° F.
 2. A low-fat, butter-flavored spreadaccording to claim 1 wherein the fat comprises from 10 to 30% of thetotal weight of the spread.
 3. A low-fat, butter-flavored spreadaccording to claim 1 which exhibits a Brookfield viscosity of less than15,000 centipoises when measured at 40° F., with a number 3 spindlerotated at 10 rpm.
 4. A low-fat, butter-flavored spread according toclaim 1 wherein the hydrophilic emulsifier comprises a member selectedfrom the group consisting of polyoxyethylene (2) sorbitan monostearate,polyoxyethylene (20) sorbitan monooleate, and mixtures of these.
 5. Alow-fat, butter-flavored spread according to claim 1 wherein thehydrophilic emulsifier comprises octaglycerol monooleate.
 6. A low-fat,butter-flavored spread according to claim 1 wherein the stabilizercomprises from 0.1 to 3.0% of the total weight of the spread.
 7. Alow-fat, butter-flavored spread according to claim 1 wherein theemulsifier system is present at a level of from 0.15 to 2.0%, and thelipophilic and hydrophilic emulsifiers are each present at levels of atleast 0.5%, all percentages based on the total weight of the spread. 8.A low-fat, butter-flavored spread according to claim 7 which is liquidat about 32° F.
 9. A process for preparing a low-fat, butter-flavoredspread, which comprises: preparing an oil-in-water emulsion by admixinga dispersed phase comprising butter flavor, from 5 to 40%, based on theweight of the emulsion, of a fat having an SFI profile within thefollowing ranges50° F.--0-35% 70° F.--0-25% 92° F.--<8%,with acontinuous aqueous phase, including a stabilizer, and an emulsifiersystem comprising a combination of lipophilic emulsifier and ahydrophilic emulsifier, the emulsifier system being present in an amountof from 0.1 to 4.0%, based on the total weight of the spread, and eachof the lipophilic and hydrophilic emulsifiers being present at levels ofat least 0.025% on the same basis, and the relative and total amounts ofthe emulsifiers and stabilizer being effective to provide a stableemulsion and a product which is liquid at about 40° F.; and homogenizingthe emulsion under conditions effective to form a stable product whichis liquid at about 40° F.
 10. A process according to claim 9 wherein thefat comprises from 10 to 30% of the total weight of the spread.
 11. Aprocess according to claim 9 wherein the spread exhibits a Brookfieldviscosity of less than 15,000 centipoises when measured at 40° F. with anumber 3 spindle rotated at 10 rpm.
 12. A process according to claim 9wherein the hydrophilic emulsifer has an HLB of from 11 to 17 andcomprises a member selected from the group consisting of polyoxyethylene(20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate,and mixtures of these.
 13. A process according to claim 9 wherein thestabilizer comprises from 0.1 to 3.0% based on the total weight of thetotal composition.
 14. A process according to claim 9 wherein theemulsifier system is present at a level of from 0.15 to 2.0%, and thelipophilic and hydrophilic emulsifiers are each present at levels of atleast 0.05%, all percentages based on the total weight of the spread.15. A process according to claim 14 wherein the spread is liquid atabout 32° F.
 16. A process according to claim 15 wherein the stabilizercomprises from 0.1 to 3.0% of the total weight of the spread.
 17. Aprocess according to claim 16 wherein the hydrophilic emulsifiercomprises a member selected from the group consisting of polyoxyethylene(20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate,and mixtures of these.
 18. A process according to claim 17 wherein thecomposition further comprises effective amounts of antimicrobials toprevent microbiological spoilage of the spread.
 19. A process accordingto claim 16 wherein the hydrophilic emulsifier comprises octaglycerolmonooleate.